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squash

This one comes from The Good Housekeeping Cookbook. It’s got that North African sweet/savory flavor. I served it over couscous as the recipe directs, but I also had some leftovers over rice. If you make the couscous (or rice) with water or vegetable broth, this recipe is vegetarian (vegan even).

Like most stew recipes, this makes a lot of food. I’ve already eaten this for dinner once and lunch twice, and I still have about two lunches worth that I froze. I’m not sure how well it will survive the freeze/thaw process.